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  • Re: Lump quantity....

    As noted above by @lousubcap and @pgprescott, you only need a a small amount of the lump lit, the fire will follow the air and fuel, which is why you light on the top. Also different from the Weber world, you do not need nearly as much smoke wood, suggest you start with about 25% of what you want for the full cook. Mix the chips or chunks throughout the lump, the fire will find it as the cook progresses. No need to soak and because you control airflow, chips work just fine, whereas in a Weber they tend to flare and burn too quickly. 
    The egg by nature works like a slow motion minion method in a WSM. Good luck and always keep your glass full. 
  • Re: Seattle and Portland BBQ recommendations?

    @BizGreenEgg - found the Kennedy School thru word of mouth from friends. Never heard of the Edgefield - quite a spot. Might have to make it there for a couple of days this year. Thanks for the heads up. 
  • Re: OT... Poor Sean...

    Damn I love cyber space, I can watch the neighbours have a tiff without even having to walk to the fence. 
  • Re: so whats everyone cooking

    As far as cooking goes, I can't see the difference. SWMBO makes a great pie, but that only happens a half dozen times a year, the daily stuff is up to me....bottom line is the world is a much better place with her in it, specially our family's little corner of that world. 
  • Re: KnockOffs Kamado are they worth it? My Newbie Experience and first post!

    Welcome. Heck of a first post. I use the egg or oval for thin crust pies, but still prefer to cook the pan crust or deep dish in the big white clock in the kitchen. Just my way of doing things. 
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